Bestsellers

Genskab El Bullis fantastiske univers i dit eget køkken!
Vi har de berømmede ingredienser, der var med til at gøre El Bulli til Verdens bedste restaurant. Lav ’kaviar’ eller andre sjove typer sfære i køkkenet. Vi har startkits.

Model: SK3019
59,95
Model: CO-10503
 
Sodium citrate. Extracted from citrus fruits and commonly used in the food industry to prevent the oxidation of vegetables and fruits.

It has an ability to reduce acid in the food and is needed to make spheres of high acidity.

Dissolves easily and reacts quickly.
179,00
Model: CO-10514-50

Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.

79,95
Model: CO-10515-50

Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.

29,95
Model: CO-10502-40

A natural soybean lecithin-based fabric that makes it possible to make foam of juice or other water-like agents.

Dissolves in cold liquid and whisk up. Also, emulsifies impossible sauces.

54,95
Model: CO-10510-40

500g. Agar is extracted from red algae or seaweed and is used as a gelling agent. Can be used where you do not want animal-produced thickener. Also available for gel spaghetti. Can maintain shape up to 80 degrees

89,95
Model: CO-11880-40

Fremgangsmåde: opløses i vandigt medium 5-10 g/L ved rumtemp.
Blandingen opvarmes til 90C under konstant omrøring. Hviler til gele.
Begrænset brug i fødevarer. Maximal dos. i visse fødevarer: 10 g/kg.

129,95
Model: CO-10503-50

Sodium citrate. Extracted from citrus fruits and commonly used in the food industry to prevent the oxidation of vegetables and fruits.

It has an ability to reduce acid in the food and is needed to make spheres of high acidity.

Dissolves easily and reacts quickly.

29,95
Model: CO-10530-50

Fun bubbling and tingling effect. Can be eaten as they are, encased in chocolate or caramel. Grind them into powder and add to ice and sorbet.

Elongated granules with a neutral taste.

79,95
Model: SPK-1659

Suitable for ice cream, cakes, confectionery

 

27,95
Model: CO-10507-50

Xantana is extracted from a fermentation of cereal starch with a bacterium (Xanthomonas campestris) found in cabbage. The result is a rubber with amazing thickening capabilities. It also has a remarkable potential as a "retainer", which means that it can retain an item at a given level in a liquid without sinking. It can also retain carbon dioxide.

Powdered. Soluble cold and hot. It can thicken alcohol. It is extremely resistant to freezing and thawing. Although it gets heated, it does not lose its thickening effect. Shake slowly and let it stand by itself and absorb liquid.

Procedure: Dissolve in aqueous medium 1-4 g / L with a rod blender.
Both cold and hot soluble. High thickening suspension capability.
Limited use in food. Maximum dose. in certain foods: 10 g / kg.

79,95
Model: CO-10510

500g. Agar is extracted from red algae or seaweed and is used as a gelling agent. Can be used where you do not want animal-produced thickener. Also available for gel spaghetti. Can maintain shape up to 80 degrees

795,00
Model: CO-10514

Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.

595,00
Model: CO-10515

Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.

169,00
Model: CO-10507

Xantana is extracted from a fermentation of cereal starch with a bacterium (Xanthomonas campestris) found in cabbage. The result is a rubber with amazing thickening capabilities. It also has a remarkable potential as a "retainer", which means that it can retain an item at a given level in a liquid without sinking. It can also retain carbon dioxide.

Powdered. Soluble cold and hot. It can thicken alcohol. It is extremely resistant to freezing and thawing. Although it gets heated, it does not lose its thickening effect. Shake slowly and let it stand by itself and absorb liquid.

Procedure: Dissolve in aqueous medium 1-4 g / L with a rod blender.
Both cold and hot soluble. High thickening suspension capability.
Limited use in food. Maximum dose. in certain foods: 10 g / kg.

595,00